Lamb and Chickpea Salad

Soak the chickpeas over night then cook for 1 .5/2 hours or until tender in boiling water. Drain once complete

Heat paprika in a pan till the aroma has changed, add the flax seeds and stir.

Add the chickpeas and tomatoes stir for a further 3minutes

Cook the lamb on a grill – with holumi.

Add holumi to salad once browned on either side. Add remaining ingredients to the salad and stir. Add salt and pepper

Serve with a wedge of lemon and a nice tatziki sauce

The chickpea salad is a favourite of mine, it can be eaten hot, cold or warm. We tend to make the salad then the meat, as the meat only takes a few minutes. You dont need to add holumi to the salad, i personally love holumi and find that it adds salt to the dish and then dont add any extra. Each to there own tastes though.

You can also used 2 tins of chickpeas instead of using dry ones. Please wash them thourly before cooking with them.